Last Monday was my 30th birthday (hence the new Kitchenaid in the last post ), and I don’t normally do the party thing but I decided I wanted a nostalgic little bonfire-type party with a few friends. More specifically, I felt the need for mulled wine, cider and s’mores. Which is exactly what we did. For those of you not familiar with American culinary traditions, s’mores are a campfire treat made by toasting a marshmallow over a fire, them smooshing it between graham crackers with a thin piece of chocolate so it all melts together. Nom.
However – there are a few issues for anyone who might want to make these in Australia. Primarily, you can’t easily get graham crackers or Hershey’s chocolate bars. A lot of people say digestive biscuits are like graham crackers but IMHO this is a fat lie and there’s not really any equivalent. Enter – Smitten Kitchen’s graham cracker recipe. Can’t get it? Make it yourself . The crackers turned out to be extremely tasty, although I’m still not convinved about their graham-crackery-ness. The only modification to the recipe I made was substituting 1/2 a cup of wholemeal spelt flour as per the suggestion.
The other issue was with chocolate – Hershey’s bars are really thin and thus melt easily. went with Lindt chocolate, which is about the thinnest you can get (also means you can make awesome s’mores with dark chili chocolate and sea salt chocolate and…), but it was still a little too thick for the marshmallow to melt it effectively. Ultimately, though, it didn’t matter and the resulting concoction was gooey and sweet and fun. If you’ve never eaten a s’more, you should do it. Definitely an experience.